Sunday, October 31, 2010

Italian Tortellini Beef Soup

It has been rather chilly here in Northern Utah this week! As the Halloween Holiday winds down for tonight, I thought I would share a low fat soup recipe that I made for my little family this evening. I have really over indulged over the past month by eating way too much Halloween candy and desserts, so I thought it would be nice to feed my family of four a nice pot of Italian Soup. It is one of those soups that you don't have to feel gulity about eating. It is jammed packed with vegetables, bite sized Tortellini pasta and ground beef. I don't do a lot of cooking with ground beef any more because I prefer ground turkey for more healthy reasons. Most of the time I can't even tell the difference by substituting ground turkey in the place of ground beef. I did use ground beef tonight and it was a nice change. In this recipe I think you could use either ground turkey or beef. I found this recipe on another food lover's blog but I have tailored it for my family. This makes a huge pot of soup, so it is one that can be served at a dinner party or you can freeze individual portions for another lunch or dinner. I love meals that freeze!
I served this soup with a slice of Honey Wheat Bread. Hope this soup warms your soul and hopefully gets us all back on track after indulging in all those yummy Halloween Treats!
Happy Halloween!

Italian Tortellini Beef Soup
1 lb. of Ground Beef or Ground Turkey
1 1/2 t. minced garlic
1 onion, chopped (I used 1/2 c. dehydrated onions from my food storage)
salt and pepper

2 -14.5 cans of Italian Stewed Tomatoes
1- 14.5 can of diced tomatoes with chilies
1- 8 ounce can of tomato sauce
1- 6 oz. can of tomato paste
8 c. water
8 t. beef boulion
1 green pepper, chopped into bite sized pieces
1 1/2 c. carrots, you can use frozen or fresh
1 1/2 c. fresh or frozen green beans, chopped into bite sized pieces
1 can Kidney Beans, drained
1 c. zucchini, chopped into bite sized pieces
salt and pepper
1 pkg. of Italian Dressing Mix
1 can tomato soup
1-20 oz. package of frozen tortellini

Brown ground beef, garlic, and onion in a skillet. Sprinkle with salt and pepper.Place canned tomatoes into a blender and blend until smooth around 30-40 seconds. Next, place meat mixture, blended tomatoes and the rest of the ingredients into a pot. Hold off on adding the tomato soup or frozen tortellini (you will add these last two ingredients at the end of cooking process. Bring meat and tomato mixture to a boil and then reduce heat and simmer for 20 minutes. After 20 minutes, add tomato soup and tortellini to your pot of soup. Cook for an additional 10 minutes or until the tortellini is cooked. Enjoy!


Ashlee, The Culinary Queen

Saturday, October 30, 2010

Happy Haunting!

Here in Utah whenever a major Holiday falls onto a Sunday,
we celebrate the holiday the day before or after. Since Halloween falls on Sunday this year, we are celebrating today! This morning my little family and I invited my sweet brother in law and his wife over to carve pumpkins. We all enjoyed making scary, wacky, pirate (my little boys pumpkin), throwing up pumpkins. I was impressed with all of our creativity!

When it comes to Holidays, I am a little bit of a Fanatic so since it technically is the night before Halloween I thought you would enjoy this ode to this Frightfully Haunting Holiday!

'Twas the Night Before Halloween
EVERY creature was stirring.
The monsters had gathered
to plan and prepare,
for the trick-or-treaters
who soon would be there.
Mummies unraveled and put on new wraps.
Spiders found corners and spun silky traps.
Count Dracula grinned and slicked back his hair.
Frankenstein's bride cried, "I've nothing to wear!"
"Hurry up!" said a ghoul who started to yawn.
"There's so much to do before bedtime at dawn
So the witches brewed up a magical potion
which set every monster and goblin in motion.
They blew up balloons, and hung streamers and lights,
and decorated till the wee hours of night.
Meanwhile the children were tucked in their beds
while visions of candy corn danced in their heads.
And when the awoke, it was Halloween Day.
There was bobbing for apples and rides in the hay.
There were costume parties, and games to be played;
Cupcakes and candy and, of course, a parade!
After dinner was served and the kids were done eating,
it was finally time to go trick-or-treating!
Moms re-painted faces, and straightened clown hats,
put wings back on fairies, angels and bats.
Jack-o-Lanterns were set out on porches with care.
Their grins seemed to say, "Knock if you dare."
Gypsies and pirates and zombies in rags,
grabbed their bright flashlights and trick-or-treat bags.
They walked down each lane, avenue and street,

rang every doorbell and yelled, "Trick-or-Treat!"           
But just when the children thought they were done,
the princess piped up, "We've forgotten just one!"
So they walked to the house at the top of the hill,
which gave all the kids a spine-tingling thrill.
They stood on the porch and were ready to knock,
when they heard heavy footsteps, and a turn of the lock.
When what to their curious eyes should loom,
but a wicked old witch holding a broom.
Her cape-how it shimmered! Her face-oh, how scary!
Her hat was so pointy, it frightened the fairy!
The wicked witch said, "Welcome. We have a surprise."
And the children yelled, "Run! It's not a disguise!"
The monsters were sad when the kids ran away.
They wanted the children to come in and play.
The wicked witch said, "We can have our own fun!
Come on, little monsters, the night's just begun!"
The monsters all cheered as they danced with delight,
"Happy Halloween to all...and to all a fright's night!"
--author unknown
Happy Haunting!
The Culinary Queen


Ashlee, The Culinary Queen

A Change in the Wind...

To my loyal Culinary Queen Bee readers,
I feel a change coming on here at my Culinary Queen Bee Blog. Some of you may have already noticed a few changes being made in the last few days. The reasoning behind this, is that I am trying not only to update the look of blog but make it a little more user friendly. My sweet Computer savvy husband is helping me make some adjustments to a few things, and with that I ask that you be patient with me as I make the necessary changes. After all I am doing this for you, my loyal readers. I truly love cooking and meeting new people. This blog has helped me to do that and I would love to see my blog grow!! So my fellow Foody Friends, If you know of others that enjoy cooking and eating as much as I do please pass my information along! I would truly appreciate it.

Follow the Queen... Grab my button!

The Culinary Queen

Thanks For Stopping By, I hope you enjoyed your Time here!



The Culinary Queen Bee


Ashlee, The Culinary Queen

Thursday, October 28, 2010

White Chocolate Popcorn

I made this recipe with my little boy last night. He loves to help his mom in the kitchen. I also really enjoy having him by my side. It is fun to have some mother son bounding time! I wanted to give this recipe a try and thought it would be a wonderful recipe to
get my little boy in the kitchen, but also to satisfy my craving for something sweet! I love that this recipe calls for ingredients that you have on hand in your pantry: popcorn, shortening and two bags of white chocolate chips. The only other additional ingredients that you may have to pick up are peanuts and m&m's. This recipe is an easy one to make. It takes a total of 45 minutes from start to finish before you can start enjoy this yummy popcorn but it is worth the wait!! This recipe is a wonderful one to make for a party, or to surprise a neighbor.

White Chocolate Popcorn
adapted from the kitchen of "Jamie cooks it up!"

2 bags of Microwave Popcorn
2 bags of White Chocolate Chips
1 T. Shortening
1 c. M&M's
1 c. Nuts, (peanuts, cashews work great too!)

Pop your popcorn according to package directions. Put your white chocolate in a microwave safe bowl. Heat for 30 seconds and stir until melted. Make sure you heat chocolate in 30 second increments, you dont want to take the chance and burn your chocolate.Once your chocolate is melted, add shortening and mix with chocolate until it melts in with chocolate.
Place your popcorn in a really large bowl, pour warmed chocolate over popcorn. Stir until popcorn is coated with the chocolate. Add your m&m's and nuts and stir until well combined. Spread coated popcorn onto 2 cookie sheets lined with wax paper. spread evenly. Let cool for 30 minutes or until set. After 30 minutes, break into pieces and enjoy or package up in cute packages and surprise a friend or neighbor with a sweet treat!


Ashlee, The Culinary Queen

Wednesday, October 27, 2010

Orange Chicken with Vegetable Stir Fry

I don't know about any of you but since the holiday season has begun, I have indulged a little too much in Halloween candy. I made this recipe last night for my family to help off set the holiday sweets that I have eaten and hopefully keep the chub on my thighs at bay. This recipe is a wonderful one to add to your cookbook especially when you have indulged like I have and want to put something good into your body instead of junk. I love that this recipe uses several vegetables: carrots, red onions, celery, green peppers, and red peppers. The vegetables combined with chicken is a wonderful combination when mixed with the savory orange sauce served over brown rice. I have to admit too, that their is no fighting at my dinner table when I serve this dish because my kids can't get enough of this Orange chicken. What is even better is that it made so much that my little family of four will be eating it again tonight as left overs!! Hurray for leftovers!

Orange Chicken with Vegetable Stir Fry
4 chicken breasts
3/4 c. flour
1/4 tsp. Salt
2 TBS Olive Oil
5 large carrots
1 onion, I used a red onion and loved it
2 bell peppers, your choice between green, yellow or red.
6 stalks of celery
Salt and Pepper

3/4 c. Fresh Orange Juice
1/2 c. Brown Sugar
1/4 c. Soy Sauce
1/2 tsp. ginger
2 t. rice vinegar
1/2 tsp. sesame oil
A couple pinch of red pepper flakes
2 TBS. Cornstarch
1 c. chicken broth

Cut chicken breasts into 2 inch cubes. Combine the flour and 1/4 tsp salt into a bowl. Add chicken and combine until all the chicken is covered in the flour mixture. Heat up a large skillet. When skillet is nice and hot add 2 T. oil and then add chicken. Stir fry until chicken is cooked through and lightly brown. When your chicken is cooked through and lightly brown. Remove from skillet onto plate. Now add another 1T. of oil to skillet, add your veggies and cook until tender crisp about 10 minutes. While veggies are cooking, add all ingredients for the sauce in a sauce pan. Whisk ingredients together until they are well combined. Bring to a boil. Once it is boiling it will thicken up for you, it may take between 5-10 minutes for it to do this. Stir every so often so it won't burn. Once sauce is nice and thick pour it over your veggies and chicken. Combine until sauce coats both chicken and vegetables. Serve with white or brown rice!


Ashlee, The Culinary Queen

Pumpkin Chocolate Chip Pancakes

Tis' the season for the yummy flavor of pumpkin. I love all recipes at this time of year that include this glorious ingredient. I also think my husband has a secret love affair with this ingredient because whenever I present him with something made with pumpkin, he gets stars in his eyes and he tends to drool just a little...don't let him know that I know. Wink, Wink. I recently came across this super yummy recipe for Pumpkin Pancakes. While making these pretty pancakes at my house, the wonderful aromas of pumpkin, cinnamon, nutmeg and cloves filled my home. I also added miniature chocolate chips to the mix to entice my little ones to the table. This recipe was a huge hit with both my two kidlets and my big kid (love you honey). This would be a wonderful recipe to make for Thanksgiving or Christmas Mornings! Enjoy!

Pumpkin Chocolate Chip Pancakes

11/4 c. flour
2 T. Sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. nutmeg
A pinch of ground cloves
1 c. Milk
1/4 c. plus 2 T. pumpkin puree
2 T. melted butter
1 egg
1/4 c. mini chocolate chips

Place all dry ingredients into a bowl and mix until well combined. Mix wet ingredients together and then add to dry ingredients. Mix together until well combined. Don't over mix because over mixed batter won't puff up nicely. Fold in Chocolate Chips. Pour the batter on griddle 1/4 c. at a time. Cook until the bubbles stop popping. About 2 minutes. Flip over and continue to cook other side for another 2 minutes. Serve with maple syrup and whipped cream.


Ashlee, The Culinary Queen

Sunday, October 24, 2010

Savory Sweet Potato Fries

These sweet potato fries are sure to be a hit with your youngsters. My two cute kidlets can't get enough of these. I also don't feel so bad feeding these fries to them because they are baked and not fried. These fries are lightly coated with olive oil and then are lightly coated with two different seasonings. This is definitely a side dish you don't have to feel guilty about serving to your family!!! These fries go great with steaks, burgers, sandwiches or even a side dish for a special occasion such as Thanks giving!! These would also be a yummy after school snack!

Savory Sweet Potato Fries
recipe from "Jamie cooks it Up!"
5 small yams ( sweet potatoes are whitish in color on the inside you want the lovely yellow colored yams for this recipe.)
3 T. Olive oil, or extra virgin
2 t. Montreal Steak Seasoning
1 t. Johnny's Seasoning Salt

Peel your yams, and cut them into nice thin slices. Not too thin or thick. Just eyeball it. You want them uniform so they will all cook evenly. Place into a bowl and Drizzle with olive oil and coat with seasonings. Toss with your hands until all pieces of yams are coated with seasonings and olive oil. Place fries on two greased cookie sheets. Fries should not touch.. this will help all fries to bake evenly. Place cookie sheets in oven and Bake in a 400 degree oven for 8 minutes. After those 8 minutes are up take cookie sheets from oven and turn fries over with spatula and place back into oven for and additional 8 minutes. This helps the fries to cook evenly.

Dipping Sauce:
1/3 c. Miracle Whip
1/3 c. Sweet Baby Ray's BBQ Sauce (this is my favorite BBQ Sauce- you won't be disappointed in using this even if it is a little more pricey at the grocery store)
Mix until well combined. Refrigerate until ready to use. Serve with Sweet Potato Fries.


Ashlee, The Culinary Queen

French Dip Sandwiches

I have been doing quite a bit of cooking lately and have thoroughly found some new delicious recipes from a darling blog called, "Jamie cooks it Up!" I love her cooking blog and if you check her out here you just might fall in love with her blog as well! Tonight for Sunday dinner, I tried her french dip sandwiches. I loved this recipe right off the bat because it is a slow cooker recipe. I HEART slow cooker recipes!! Especially, in the winter time. There is nothing better to me than cooking with your slow cooker and letting the aromas waft through the air. Nothing says fall and winter time than this. This recipe hit the spot with my little family of four this evening. Even my cute little 5 and 2 year old didn't complain! That is right, no fights with them at all over getting them to eat their dinner. What mother doesn't like dinner time to be peaceful? I know I do! This recipe would be perfect to serve on Halloween Evening before the troops vacate your home to do a little Happy Haunting. I served my Meat topped with provolone cheese and served on crusty rolls. I paired these delicious sandwiches with a subtle yet savory sweet potato fries recipe, yes you guessed it... courtesy of Jamie.

French Dip Sandwiches
recipe courtesy of "Jamie cooks it Up!"

1 3-4 lb. beef roast
1 T olive oil
salt and pepper
2 -1 oz pkgs. Lipton Onion soup mix
4 c. Hot Water
2 Beef Boulion
8 rolls, something with a good crust on it
Cheese, I recommend Provolone

Heat up skillet, add olive oil. Sprinkle your roast with salt and pepper, generously!! Place roast in the pan and sear meat on all sides. Place meat in slow cooker. Sprinkle onion soup mixes over roast and add hot water and Beef Boulion cubes. Cover and cook on HIGH for 6-8 hours. One hour before serving, take out beef and shred. Return beef to crock pot and simmer in juices for 1 more hour. When ready to serve, take meat out of crock pot and serve on rolls with your choice of cheese. Pour hot juices from crock pot into tiny bowls for dipping your sandwiches in. Enjoy!!


Ashlee, The Culinary Queen

Apple Wheat Pancakes

Ok, so I had to share another breakfast dish with my small following of cooking fanatics! This recipe comes from cooking blog Jamie Cooks it up! I am always looking for ways to implement my food storage into my cooking. This recipe uses both wheat and white flour. I am quite fond of this because this is an excellent recipe to help get your kids used to eating wheat!! I am all for that and who isn't all for eating better too! I tried this recipe last weekend on my little family of four and they freaked out because it was so good. I seriously thought I heard them moaning because it was so good! Oh wait, I think that it was me! I loved these pancakes and the butter cream syrup is to DIE for. I actually had left over syrup and used it to dip granny smith apples in the next day for a afternoon snack and it was fabulous! Just a warning, the pancakes are some what healthy but by adding the syrup, any nutritional value may go out the window! I just wanted to throw this little factoid out there in case any of you were thinking that I was proclaiming that this is a healthy option for breakfast. Although, I will guarantee that when you make this recipe for your family that you will earn the culinary cooking queen award!! This pancake and syrup recipe would be a great dish to make for all that Holiday company you many have coming in the next few months. It is sure to please your guests because of its irresistible holiday spices like cinnamon, nutmeg and apple!!

Apple Wheat Pancakes with Butter Cream Syrup
recipe and photo courtesy of " Jamie cooks it Up!"

6 T. dry powdered milk
1 1/2 c. water
1/2 c. apple sauce
1 T. Lemon Juice
2 eggs
1 apple, cored and grated
4 T. oil
2 T. Sugar
2 t. Baking powder
1 c. white flour
1 c. wheat flour
2 t. cinnamon
1/2 t. nutmeg
3/4 t. salt
3/4 t. Baking soda

Beat all ingredients until smooth. If the batter is thick add a bit more water or milk. If batter is too thin, add a bit more flour. Heat skillet or griddle pan and spray with cooking spray. Pour batter into 1/4 c. increments or to your liking. Cook until batter stops bubbling. Flip and cook on the other side. Serve with Butter Cream Syrup.

Butter Cream Syrup
recipe and photos courtesy of "Jamie cooks it Up!"
1/2 c. butter
1 c. sugar
1/2 -3/4 can of evaporated milk
1 tsp. vanilla

Melt butter in small saucepan over medium heat. Add sugar slowly and stir until creamy, thick and smooth. Add the milk a little at a time while stirring. Add vanilla and let it simmer for 5-10 minutes longer. I simmered mine for about 15 because of my glass top electric stove. Syrup will have a thick consistency when it is cooked long enough.


Ashlee, The Culinary Queen

Baked Oatmeal with Berries

I found this recipe on a fellow food lover's blog! The author of the blog is in one of my friends church boundaries. I think that we might be kindred spirits even though I have never met her. I have tried a few of her recipes now, and I think I am in love... maybe a little with her(mostly her blog) since she is a brilliant chef for sharing her recipes on line but because I know that she is also in love with trying new recipes and is a little bit of a fanatic when it comes to food like I am. When I saw this recipe I just had to try it. Both of my little kidlets love oatmeal and they eat it frequently for breakfast! The thing that I hate though is spending the money for those individual packets of oatmeal when I have a whole food storage of oatmeal waiting to be used and know that I am quite capable of making oatmeal with out the help of Mr. Quaker Oat man. This recipe is a wonderful one for using that food storage that you may have. This baked oatmeal recipe is like eating warm oatmeal cookies for breakfast or even better a pie! My husband and I added a thawed berry mix to our servings and we thought we had died and gone to tasted like a berry pie! The BEST part is that you know that even though it is sweet like dessert you know that you are eating healthy!! Give this oatmeal recipe a try next time you have a hankering for adding something new to your breakfast menu!

Baked Oatmeal with Berries
photo and recipe courtesy of cooking blog: "Jamie Cooks it Up!"

1 1/2 c. quick cooking oatmeal ( you can use regular if you would like)
1/2 c. sugar
1/2 c. milk
1/4 c. butter
1 egg
1 t. baking powder
3/4 tsp. salt
1 1/2 t. vanilla

Additional Ingredients:
Berries, frozen or fresh ( if you are using frozen thaw in microwave before adding to oatmeal)
Brown Sugar

Mix first 8 ingredients together and spread batter into into a greased cookie sheet. Bake in a 350 degree oven for 25-30 minutes or until golden brown. Serve with berries, milk and brown sugar if desired.


Ashlee, The Culinary Queen

Sugar Cookies

I added this sugar cookie recipe to my recipe book two years ago. One of my darling neighbors brought over these sugar cookies for a Christmas neighbor gift. They were so good that Mark and I hid from our kids and ate every last crumb. They truly are that good!! What is wonderful with this recipe is that you can change the flavor of the dough and frosting by using several different extracts such as: vanilla, almond or lemon. My favorite is the almond and is what I use every time I make these yummy cookies. I started the tradition of making these sugar cookies with my kids each Halloween, Christmas and Valentines day Holiday. It does take some time to make these but are well worth the wait. It is also fun because you can decorate these cookies to your liking and imagination!! I hope you all enjoy this recipe because it truly is one of our family favorites!
I made these cookies with my kids a few weeks ago and we decorated them in very cute Halloween fashion. We delivered them to our neighbors and they were delighted for an early Halloween treat!
My lil' chef! Isn't he cute?

Sugar Cookies
recipe adapted from the kitchen of Brittany Brown

1 c. shortening (butter flavor)
2 c. sugar
2 eggs
1 c. Sour Cream
1/2 tsp. salt
1 tsp almond extract( you can use lemon or vanilla)
1/2 tsp. baking soda
4 tsp.baking powder
5 1/2 c. Flour

Mix ingredients together and roll thick. Bake in a 375 degree oven for 8 1/2 minutes or until golden brown.

1 cube butter, softened
1- 3oz. cream cheese
1 tsp. almond extract (or you can use lemon or vanilla)
1 lb. powdered sugar
Mix ingredients together until fluffy and thick. Sometimes I add a Tablespoon or two of milk so the frosting is a thick and creamy texture. Add any food coloring of your choice, frost cookies and enjoy!!


Ashlee, The Culinary Queen

Tuesday, October 12, 2010

Grandma Johnson's Chicken Noodle Soup

This is my favorite chicken noodle soup recipe!! My mom actually got this recipe from the cutest older lady that lived just down the street from us while I was growing up. Grandma Johnson as I will call her, is such a sweet and classy older lady and I always looked up to her when I was growing up. That is why I am calling this Grandma Johnson's Chicken Noodle Soup since it is her recipe and I must give credit where credit is due! I made this Chicken Noodle Soup this past Saturday and took it to a church function, in which I received many compliments! I love making this soup when the weather turns crisp and chilly. I like serving this soup on top of mashed potatoes or even paired up with a nice slice of homemade wheat or white bread topped with butter and homemade jam! This is always a kid friendly dish. My kids love that I use those big fat homemade noodles that you buy in the store. Look for them in bags down the pasta aisle! Hope this becomes a favorite at your home!

Grandma Johnson's Homemade Chicken Noodle Soup
Recipe is Adapted from Beth Johnson's Kitchen
1- Rotisserie Chicken, shredded and cut up
6 c. cold water
3 chicken bouillon cubes
6 pepper corns or 1/2 tsp ground black pepper if you don't have access to peppercorns
3 whole cloves ( not garlic cloves)
1- 10 3/4 oz. can chicken broth
1-10 3/4 oz. can cream of chicken soup
1-10 3/4 oz. can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1 c. chopped potatoes
1 small bay leaf
1 tsp. seasoning salt
1 medium onion, chopped
1-2 c. egg noodles or homemade noodles

Place chicken in big soup pot and the rest of the ingredients on top. Simmer for 2-3 hours until veggies are tender. Add 1-2 cups of egg noodles during the last 15-25 minutes of cooking.


Ashlee, The Culinary Queen

Monday, October 4, 2010

Turkey Chili

This truly is one of the best Chili recipes that I have ever tried. I love the spices that you add to the mixture of Turkey, two different kinds of beans, fresh veggies and diced tomatoes and chopped green chilies. The other aspect I like about this chili recipe is that it has a little bit of a kick to it but cools off nicely in your mouth with a dollop of sour cream. This recipe is also great made in your slow cooker! My kids adore this recipe as well and I don't have to nag or pull teeth to make them finish their dinner when I serve this. Tortilla or Corn chips pair up nicely with this chili. I like to serve my chili by topping it with Sour Cream, chopped green onions and shredded cheddar cheese!

Turkey Chili

1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teas. ground coriander
1 teas. dried oregano
1 teas. chili pepper flakes
2 T. tomato paste
1 (14.5) can beef broth
1 (7 oz.) jar of salsa
1 (14.5) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can black beans, drained
1 (7 ounce) can chopped green Chile peppers
1 medium onion, finely chopped
1 green pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 c. sour cream
1 c. shredded cheddar cheese

Cooking Instructions:
Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking, heat 1 T. of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. IN the same pan used to fry the onion and pepper add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water if chili becomes to thick. To serve- top with sour cream, cheddar cheese, and green onions. Serve with tortilla or corn chips if desired.


Ashlee, The Culinary Queen

Sunday, October 3, 2010

Caramel Apple Cake

If you have a love affair with caramel and apples like I do, then you will love this cake! It is very easy to make and is very moist! There are several things that I love about this cake... Let me count the ways! I love that the recipe begins with a store bought cake mix, making it a great shortcut dessert and perfect for entertaining (especially when time is short). I also love that you add Jell-O pudding, which gives this cake the moist texture. You will find this to be true as soon as you begin to cut the first slice. I also love that it showcases a few flavors that go hand in hand with the Fall season- apples, vanilla and caramel! Last but not least, I love that it is drizzled with caramel! This cake recipe will definitely take the cake when you serve this dessert at your next Fall gathering!
Caramel Apple Cake
1 pkg. (2 layer cake) yellow cake mix
1 pkg. 4 serving size Vanilla or French Vanilla Instant Pudding
1 c. water
4 eggs
1/3 c. vegetable oil
3 Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
1/4 c. milk

Preheat the oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with an electric mixer on low speed until well blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into a prepared pan.
Bake 50 minutes to an hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on HIGH 11/2 minutes, stirring 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.
Makes 16 servings.
* Note: Place caramels in freezer for 5 minutes before unwrapping- the plastic peels off in a cinch!


Ashlee, The Culinary Queen

Related Posts Plugin for WordPress, Blogger...